Corn and Chanco Cheese Milcao with Warm Roasted Tomato and Merkén Onion Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a tray with the red onion and garlic. Add 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon merkén. Toss well.

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   2. Roast the tomatoes, red onion, and garlic for 20 minutes at 220 °C / 425 °F, until the tomatoes are tender and lightly browned at the edges. Remove from the oven.

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   3. Meanwhile, cook 200 g of the potatoes in salted water until tender, about 12 to 15 minutes. Drain and mash until smooth.

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   4. Grate the remaining 500 g of potatoes on the fine side of a grater. Wrap the grated potato in a clean towel and squeeze very well to remove excess liquid. Place it in a large bowl.

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   5. In a medium skillet, heat 1/2 tablespoon vegetable oil over medium heat. Add the corn kernels and cook for 4 to 5 minutes with 1/4 teaspoon salt and 1/4 teaspoon merkén, until fragrant and just lightly golden. Let cool slightly.

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   6. Add the mashed potato, sautéed corn, chanco cheese, all-purpose flour, melted butter, beaten egg, scallions, remaining salt, and remaining black pepper to the bowl with the grated potato. Mix until you have a moist but shapeable dough.

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   7. Divide the mixture into 8 portions and shape into thick disks about 8 cm / 3 inches wide. If the mixture feels too wet, let it rest for 5 minutes so the flour can absorb some moisture.

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   8. Heat the remaining vegetable oil in a large nonstick skillet over medium heat. Brown the milcaos for 4 to 5 minutes per side, in batches, until they develop an even, crisp crust.

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   9. Transfer the browned milcaos to a tray and finish cooking them in the oven for 8 minutes at 200 °C / 400 °F so the center sets and the cheese fully melts.

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    10. For the warm salad, combine the roasted tomatoes, roasted red onion, and roasted garlic in a bowl with the red wine vinegar and fresh cilantro. Adjust salt if needed.

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    11. Serve 2 milcaos per portion with a generous spoonful of the warm roasted tomato salad on top or alongside. Finish with extra cilantro if desired.